Cooking (cont'd)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting. To roast:
1.Heat oven to desired temperature.
2.Place roast directly from refrigerator fat side up in a shallow roasting pan.
3.Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Make sure thermometer does not rest in fat or on bone.
4.Remove roast 5°F below desired degree of finished internal temperature.
5.Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.
Meat Cut |
| Recommended Internal |
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Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak |
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| ¼ | ¼ to 1 | 2 to 3 | 12 to 14 | ||
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| 1 | 1 to 1 ¼ | 3 to 4 | 8 to 12 | |||
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| ¾ | ½ | 2 to 3 | 8 to 12 | ||
Rib Eye Steak | Very Rare | 130°F | 1 | ½ to ¾ | 3 to 4 | 10 to 15 | ||
| 1 ½ | ¾ to 1 | 4 to 5 | 20 to 25 | ||||
| Rare | 140°F | ||||||
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| ¾ | 1 to 1 ¾ | 2 to 3 | 10 to 15 | ||||
| Medium Rare | 145°F | ||||||
Sirloin Steak | 1 | 1 ½ to 3 | 3 to 4 | 16 to 21 | ||||
Medium | 160°F | |||||||
| 1 ½ | 2 ¼ to 4 | 4 to 5 | 21 to 25 | ||||
| Well Done | 170°F |
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Porterhouse Steak | ¾ | ¾ to 1 | 2 to 3 | 8 to 12 | ||||
Very Well Done | 180°F | |||||||
1 | 1 ½ to 2 | 3 to 4 | 10 to 15 | |||||
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| 1 ½ | 2 to 3 | 4 to 5 | 20 to 25 | ||
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Filet Mignon (Tenderloin) |
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| | ¼ to ½ | 2 to 4 | 10 to 15 | ||
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Flank Steak |
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| | 1 to 1 ½ | 2 to 3 | 12 to 14 | ||
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Ground Beef Patties | 160°F minimum | ¾ to 1 | 1 | 3 to 4 | 10 to 15 | |||
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PORK |
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Chops, bone in | All pork must be cooked to an | ¾ | | 4 | 6 to | 8 | ||
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Chops, boneless | internal temperature of at least | ¾ | | 4 | 6 to | 8 | ||
160°F to reduce the likelihood of | ||||||||
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Tenderloin | Trichinosis. |
| | ½ to 1 | 4 | 15 to | 25 | |
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Kabobs | Failing to cook the meat to this | 1 inch cubes | | 4 | 10 to | 20 | ||
| temperature could result in |
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Lean Ground Pork Patties | ½ | | 4 | 8 to 10 | ||||
personal injury or illness. | ||||||||
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LAMB |
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Loin Chops |
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| 1 | | 3 to 4 | 10 to | 15 | |
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Rib Chops |
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| 1 | | 3 to 4 | 10 to | 15 | |
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Sirloin Steaks |
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| 1 | | 3 to 4 | 12 to | 15 | |
| Medium | 160°F |
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Top Round Steaks | 1 | | 3 to 4 | 12 to | 15 | |||
Well Done | 170°F | |||||||
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Center Leg Steaks | 1 | | 3 to 4 | 15 to | 20 | |||
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Cubes for Kabobs |
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| 1 ¼ pieces | | 3 to 4 | 10 to | 15 | |
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Lamb Patties |
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| ½ x 4 inches | ¼ each | 3 to 4 | 12 |
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All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
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